Enchilada Lasagna-KLS

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 369.2
  • Total Fat: 22.8 g
  • Cholesterol: 70.3 mg
  • Sodium: 1,079.4 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.5 g

View full nutritional breakdown of Enchilada Lasagna-KLS calories by ingredient
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Number of Servings: 9


    2 tbsp of vegetable oil
    1 lbs chicken breast, chopped to bite pieces
    5 cups of mexican blend cheese
    1 can of cream of celery
    1 can of cream of chicken
    1 1/2 cups greek yogurt (plain)
    1/4 cup canned and chopped green chillies (drained)
    small corn tortillas
    1 tsp cumin
    2 tsp salt
    1/2 tsp pepper


Preheat oven to 425.

Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.

In a bowl combine cream of celery, cream of chicken, greek yogurt and green chillies.Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese.That is the best part!

Let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top..

Serving Size: Makes 9 Servings (ish)

Number of Servings: 9

Recipe submitted by SparkPeople user WREACHER87.

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